- Chop the onion and garlic, and slice the peppers into strips.
- Heat the butter and a tbsp. of olive oil in a large skillet. Add the onions and garlic.
- When the onion starts to become translucent, add the peppers and stir occasionally so that the mixture does not stick and everything is cooked evenly.
- Cook until the peppers are soft (about 15 to 20 minutes). Cool in the fridge (30-45 minutes or do this step the day before).
- Place the halved tomatoes in a blender. Blend, then add the cooked pepper, onion and garlic mixture. When the texture is uniform, add the water, vinegar and 1 tbsp. olive oil. Salt and pepper to taste.
- With a vegetable peeler, make ribbons with the raw asparagus. Place the shrimp in a small bowl, then add the chives, lemon juice, and asparagus ribbons. Toss together.
- Pour the gazpacho into a bowl and top with the shrimp and asparagus mixture (and a small drizzle of olive oil).
- Cut the baguette along its length and toast it, then stick a piece of it into the glass.
The bread is used as a utensil to scoop up the shrimp, and then you can hold a beverage in one hand and the gazpacho in the other.
A recipe from Julie Carpentier.